Easy & nourishing tomato & fennel risotto

Easy & nourishing tomato & fennel risotto

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  • Posted: April 9, 2018 10:06

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    *Serves: 3-4* **Ingredients** * 200g arborio rice or buckwheat * 400ml tinned diced tomatoes OR passata * 2 tbsp tomato puree * 800ml – 1L vegetable stock * 1 small glass vegan-friendly white wine (optional) * 2 cloves garlic, minced * 1 onion, chopped small * 1 1/2 tsp fennel seeds * Handful kale or spinach * Handful sliced chestnut mushrooms * 1 red pepper, chopped up small * 4-5 sprigs fresh thyme * Handful fresh basil * Handful fresh parsley * Juice of one lemon * Handful sun-dried tomatoes, oil rinsed off (optional) * Handful pine nuts, to garnish (optional) **Method** 1. Saute the onion, garlic, red pepper and fennel seeds in a little water or veg stock, until soft and fragrant. 2. Add the arborio rice or buckwheat, along with the white wine (if using). If not using wine, you can substitute with veg stock instead. 3. Stir the wine into the rice and veggies, until the wine has cooked off and the rice is translucent (about two minutes). 4. Add the tinned diced tomatoes or passata, along with the tomato puree, mushrooms and about half of the stock. Simmer for about 10-15 minutes, or until nearly all of the liquid has been absorbed. 5. Add the rest of the stock bit by bit (or all of it, if in a hurry, but you’ll need to make sure the rice does not stick). When the liquid has started to reduce, add the kale/spinach, fresh herbs and lemon juice. 6. Once all liquid has been absorbed and the rice is cooked through, stir in the sun-dried tomatoes (if using) and serve garnished with pine nuts.